Quebec Grain-Fed Veal Scallops with a Fricassee of Apples, Ham and Ice Cider

Quebec Grain-Fed Veal Scallops with a Fricassee of Apples, Ham and Ice Cider
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • sunflower oil, as needed

  • 6

    grain-fed veal scallops

  • 6

    bayonne type ham or prosciutto, julienned

  • 1 Tbsp.
    (15 mL)

    fresh sage, minced

  • fricassee of apples and ice cider

  • 1

    large yellow onion, minced

  • 3

    cortland apples, unpeeled, finely sliced

  • 1/4 cup
    (60 mL)

    ice cider

  • 1/2 cup
    (125 mL)

    cold butter, cut into 3/4 inch (1.5 cm) cubes

Preparation

Heat about 2 Tbsp. (30 mL) sunflower oil in a large skillet over medium-high heat. Add onions and apples and sauté a few minutes until the onion is transparent. Add ice cider and reduce by one third. Remove from heat, stir in cubes of butter one at a time. Keep warm over low heat. This sauce must not boil.

Heat 2 Tbsp. (30 ml) oil in a second skillet over medium-high heat. Sauté the scallops 1 to 2 minutes per side.

Arrange scallops on serving plates, with the fricassee. Garnish with julienne strips of ham and the minced sage. Serve with cheese risotto and a bouquet of rapinis.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007